Baozhong Floral Gin Fizz
A bright, floral gin fizz built on Baozhong-infused gin with fresh lemon and a soft sparkle—plus an easy alcohol-free mocktail version.
Baozhong's lilac-orchid aroma is a natural fit for a delicate, floral cocktail. Infusing gin with the lightly oxidized leaves layers the spirit's own botanicals with the tea's soft, fresh fragrance, giving a sophisticated base without anything heavy or roasted.
Timing the infusion matters. A short steep—around 1 to 2 hours—keeps the gin smooth and aromatic; left too long, the tea turns slightly astringent and overtakes the gin's juniper. Strain the moment it smells fragrant and floral.
Fresh lemon juice and a little syrup balance the cocktail, while a top of chilled soda or sparkling water lifts the whole thing into a light, effervescent fizz. The result is crisp, floral, and dangerously easy to drink on a warm evening.
For an alcohol-free mocktail, skip the gin entirely: brew a strong cup of Baozhong, chill it, then shake with fresh lemon juice and a touch of syrup and top with soda water. You get the same bright, floral fizz—perfect for anyone who wants the ritual without the alcohol.
Ingredients
- 60 ml gin
- 1 tbsp Baozhong oolong leaves (for infusing the gin)
- 25 ml fresh lemon juice
- 15 ml simple syrup
- Chilled soda water, to top
- Ice cubes
- Lemon twist and edible flower for garnish
- For the mocktail: 90 ml strong brewed Baozhong (chilled), in place of the gin
How to make it
- 1Infuse the gin: combine gin and Baozhong leaves in a sealed jar and let sit 1–2 hours, tasting until floral and fragrant, then strain out the leaves.
- 2Add the Baozhong-infused gin, lemon juice, and simple syrup to a shaker with ice and shake until well chilled.
- 3Strain into an ice-filled highball glass.
- 4Top with chilled soda water and stir once gently. Garnish with a lemon twist and an edible flower.
- 5For the mocktail: shake chilled strong-brewed Baozhong with the lemon juice and syrup over ice, strain into a glass, top with soda water, and garnish the same way.
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